Butternut Squash and Sausage

INGREDIENTS:

• two-pound package of butternut squash cubes or cube your own
• 2 T canna-oil (see #41cblog for recipe)
• 1 T balsamic vinegar
• 1 tsp. dried thyme
• 1/2 tsp. dried sage
• 1/2 tsp. Spike Seasoning or all seasoning
• salt and fresh-ground black pepper to taste
• 6 links pre-cooked sausage
• 1/3 cup coarsely grated Parmesan cheese (optional but good)

INSTRUCTIONS:

1. Preheat oven to 400F/200C and spray a large baking sheet with non-stick spray
2. Whisk together olive oil, balsamic vinegar, Dried Thyme, Dried Sage, and Spike Seasoning
3. Put the squash cubes in a bowl and toss them with the olive-balsamic mixture
4. Spread the squash out on the baking sheet, season with salt and pepper, and start to roast.
5. Barely trim the ends of six sausages and then cut on the diagonal into pieces that are about one inch wide.
6. After the squash has cooked for 20 minutes, turn the squash cubes over (or stir and spread out again if you don’t want to bother turning everyone.)
7. Tuck sausage pieces among the pieces of squash, putting a flat side down for each piece of sausage.
8. Roast 20 minutes more.
9. After 10 minutes remove the sheet pan again and turn the sausage over. (This is probably optional but it gives the best browning.)
10. Roast 10 minutes more.
11. Sprinkle with 1/3 cup coarsely grated Parmesan cheese and put back into the oven for just a few minutes to help melt the cheese.
12. Serve hot.

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